Paul Couchman, from The Regency Town House, shows us how to make historic pickles. Using a recipe from the 19th Century Paul takes us through the process of cutting, salting and pickling, He demonstrates the quaint way the chefs from the Regency period produced food.
Cooking has moved on since the 19th century and so have the ingredients. Long peppers are no longer used to spice our foods because chilli peppers are easier to grow and have more heat.
Paul Couchman is a historic food creator, recreating dishes from the Regency Period from the kitchen of the Regency Town House in Brunswick Square, Hove, East Sussex. Check out the website here: Regency Town House
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